Author: Susanne at dishwithme.com
Photography: Susanne at dishwithme.com
These tasty little jewels are a WONERFUL snack any time of the year, but I always seem to serve them for holiday snacks. You see, we don’t simply have a holiday meal…we have a brunchtime meal of our favorite snacks and then later the holiday meal.
We make loads of snacks for our holiday brunch, some of these are something we call toothpick thingies (I’ll share at another time), bacon & beer dip, deviled eggs, meats and cheeses, olives, these super yummy mushrooms, I could go on and on…
HELPFUL HINTS FOR MARINATED MUSHROOMS
Bring the water to a boil before adding the mushrooms. This way you can time how long they actually cook.
Be sure not to skip the ice bath. This will stop the cooking process.
GROCERY LIST
- Button mushrooms
- Envelopes of Good Seasons Italian Dressing (the regular, not the zesty)
- Oil
- Vinegar
- Water
- Thyme
- Rosemary
- Kosher salt
- Freshly ground black pepper
LINKS TO OTHER RECIPES
Other great snacks for the holidays are:
QUICK SAUSAGE CREAM CHEESE DIP
CANDIED BACON JALAPENO CRACKERS
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LINKS TO PRODUCTS USED
A large pot with a lid will be needed to cook the mushrooms.
A mixing bowl and a whisk will be useful for blending the marinade.
Equipment
- Large soup pot
- Large bowl with tight fitting lid
Ingredients
- 5 8 ounce Packages fresh button mushrooms
- 2 envelopes Good Seasons Italian Dressing NOT the zesty Italian
- 1/2 cup Vinegar
- 6 Tablespoons Water
- 1 cup Oil vegetable or canola, or oil of choice
- 1 teaspoon Thyme dried
- 1 teaspoon Crushed rosemary dried
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground black pepper
Instructions
- Toss the mushrooms into a colander and wash them. Cut the end of the stem off of each one.
- Fill a large soup pot about half way to 3/4 way with water. Bring to a boil.
- Once the pot of water comes to a boil, add the mushrooms and cover with a lid. Once the water returns to a boil, cook the mushrooms for 5 minutes.
- Fill a large bowl 1/2 full of cold water and add some ice. Set aside.
- After the mushrooms have cooked for 5 minutes, drain them in a colander. Immediately after draining them, add them to an ice bath just long enough to cool them off, about 2 minutes.
- In a medium size mixing bowl add the 2 packets of powdered Italian dressing, the vinegar, water, oil, rosemary, thyme, salt and pepper. Whisk together until well combined.
- Add the mushrooms to a large bowl, add the marinade and mix well. Cover with a tight fitting lid.
- Refrigerate.
- Ready to eat after 24 hours.